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Roasted Bell Peppers are a smoky and flavorful dish that can be used in a variety of dishes, from muhammara to a simple salad. While it may seem difficult to roast these, you don’t need a BBQ grill or anything. In just an oven, you can have the tastiest charred bell peppers for your every need.
They are also sold in jars or at the salad pars of crockery stores can be very expensive. So why not cut them out and do your version of the ingredient? Try it today and let me know what you think. Is it a worthy replacement for store-bought ones? If so, put aside your packaged ones and make the real deal.
These bell peppers are loaded with nutrition.
This vegetable is loaded with various vitamins and minerals. They are also very high in vitamin C, with a single one providing up to 169% of the daily intake. Other vitamins and minerals in bell peppers include vitamin K1, vitamin E, vitamin A, folate, and potassium. They are also rich in anti-oxidants such as carotenoids when they are ripe.
Other Methods of Making Charred Bell Peppers
Although one of the easiest ways to charr peppers is in the oven since nearly everyone has one, there are also other methods of making roasted this recipe. For example, you can make them directly, on the BBQ, or with a kitchen torch.
What to Make With Charred Peppers?
These charred peppers can be used in a wide variety of dishes. For instance, my muhammara recipe uses plenty of roasted bell peppers as it acts as the base of the dish. You can also add these to a grilled eggplant sandwich with pesto. You can get the best pesto recipe here!
Preparation
First, gather your two ingredients. After you wash and dry the bell peppers, place each of them in a foil tray. The foil will make clean-up easy. Rub olive oil all over them to ensure they do not burn.
Then set your oven to boil and place them on a tray about 7 inches away from the broiler. They will likely charr on one side within just 5 minutes. Once they have charred, rotate them so they charr on the other side.
When they are done, place them in a zip lock bag while they are still hot, and close the bag until they cool down for about 10 minutes. This will make the skin easily peelable. Just use a fork!
After peeling the roasted peppers, I like to cut the top off, remove the seeds, slice them into large strips, and keep them in a glass jar with olive oil. Now they are ready to be used!
Why Should You Peel Charred Bell Peppers?
Ingredients:
Adjust Servings
| A few green, red, yellow or orange bell peppers. | |
| Some Olive Oil. |
Preparation
Rana’s Notes!
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